I love salty snacks.
To be honest with you, I will pass on dessert every time for more salty, snacky deliciousness.
But salty snacks can get me into trouble. You know, when a handful of chips becomes a whole bag. Please don’t tell me I am alone in this.
So, I have been seeing recipes all over the web (especially Pinterest) for roasted chickpeas. They are salty, crunchy and better for you. I thought, why not give it whirl?
There are many MANY flavor combinations that can be used but I decided to try dill. I am a HUGE dill fan. Deeelish. So here is what you need.
Open up your can of chickpeas and drain and rinse well. I was a little off put by the skins that kept coming off but pay no attention. Just rinse them good.
Place on a cookie sheet that has been lined with foil. Toss with a couple tablespoons of olive oil.
I gave them a shake of sea salt at this time and popped them in a 400 degree oven for at least 40 minutes. I stirred them a couple times but you want to make sure they get good and crispy. If you find that they are kind of mushy in the middle, put them in for longer.
I then tossed with dill and more sea salt. They didn’t last very long and the crunchy saltiness was just what I wanted! I will be making these again and experimenting with flavors. Let me know if you try anything exciting! (And can I just say how much I am LOVING my parent’s front porch for photos! Who knew that is was there the light was camping out!?!?)
- 1 can (15 oz) chickpeas (garbanzo beans), drained, rinsed
- 1-2 tablespoons olive oil
- Sea salt, to taste
- Dill, to taste
- Heat oven to 400°F. Line cookie sheet with foil. Pat chick peas dry with paper towel; place on cookie sheet. Drizzle with oil and sprinkle with sea salt.
- Roast 35 to 40 minutes or until crispy.
- Pour chick peas into medium bowl. Sprinkle with more sea salt, and dilll; toss to coat.